Cassava Flour HV150 is an ultra-high viscosity, clean-label flour extracted from premium quality cassava roots using proprietary physical (non-chemical) modification methods. Engineered to offer outstanding thickening, gelling, and texture stability, HV150 flour is ideal for a wide array of demanding food applications including gravies, sauces, soup bases, plant-based dairy alternatives, gluten-free baked goods, pie fillings, and baby foods. Its exceptional water-holding capacity and neutral flavor profile enable seamless integration into both sweet and savory foods without compromising taste or appearance. Uniquely resistant to breakdown under prolonged heat exposure and freeze-thaw cycles, Cassava Flour HV150 ensures premium product consistency and shelf-life extension in frozen and ready-to-eat meals. As a non-GMO, minimally processed, biodegradable ingredient, it supports sustainable production practices catering to brands focusing on clean-label, allergen-free, and vegan formulations. Manufacturers seeking to enhance product texture, moisture retention, and thermal stability will find HV150 indispensable for achieving superior performance in natural, health-conscious, and eco-friendly food products.
Key Features
| Features | Description |
|---|---|
| Viscosity | Ultra-high viscosity for maximum thickening and gelling |
| Modification Method | Proprietary physical (non-chemical) treatment |
| Thermal Stability | Resistant to breakdown during prolonged heat treatments |
| Freeze-Thaw Stability | Maintains texture and consistency after freeze-thaw cycles |
| Water-Holding Capacity | High water-binding for moisture retention and enhanced mouthfeel |
| Flavor and Appearance | Neutral taste with white appearance |
| Labeling | Clean-label, non-GMO, allergen-free, vegan-friendly |
| Sustainability | Minimally processed and biodegradable |
| Applications | Ideal for gravies, sauces, soups, plant-based dairy, gluten-free baking, pie fillings, spreads, and baby food |
| Texture Performance | Delivers firm, structured gels for improved product stability |
| Attributes | Description |
|---|---|
| Source | Naturally grown cassava roots |
| Processing Technique | Physical modification without chemicals |
| Viscosity Grade | HV150 (High Viscosity 150) |
| Appearance | White powder |
| Flavor Profile | Neutral, bland |
| pH | Neutral |
| Allergen Status | Allergen-free |
| GMO Status | Non-GMO |
| Environmental Impact | Biodegradable and supports sustainable manufacturing |
| Suitable Diets | Vegan, gluten-free, clean-label |
| Packaging Options | Bulk packaging available for B2B manufacturers |
| Shelf Life | Stable during extended storage and processing conditions |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Cassava Flour HV150 has a proprietary physical modification that enhances its molecular structure, enabling it to resist ice crystal damage and maintain gel integrity during freeze-thaw cycles, ensuring consistent texture and stability in frozen and ready-to-eat food products.
Yes, HV150's high water-holding capacity improves moisture retention and mouthfeel in gluten-free baked goods, resulting in softer texture and longer shelf life without affecting flavor.
Absolutely. Its neutral taste, high viscosity, and thickening properties make it ideal for providing creaminess and texture stability in plant-based dairy products like yogurts and creams.
No, Cassava Flour HV150 achieves its ultra-high viscosity naturally through proprietary physical (non-chemical) processing methods, making it a clean-label ingredient.
It is made from naturally grown cassava roots using minimal processing without chemicals, is biodegradable, and supports eco-friendly production practices aligned with the clean-label and sustainable food trends.
Brand: angel starch
Country Of Origin: India
